As I’ve often mentioned in the past, baguettes are my favorite bread to make. Nothing gets me in the zone as much as making baguettes. The reason for this is that though they seem so easy to make at first blush, they’re actually incredibly difficult to get right. For me at least, making baguettes requires me to be on my game every step of the way; forcing me to be absolutely mindful of what I’m doing because one misstep can result in total disaster. Which explains why I haven’t released a sourdough baguette recipe until now. I’ve had quite a few disasters and I didn’t want to publish a recipe until I had a few successful runs.
As with all my baguettes, I make them for the express purpose of being a platform for sandwiches. But they work just as well for tearing up and dipping into olive oil and balsamic vinegar. They’re also optimized for baking in a domestic oven, so they’re more demi-baguettes than full sized 60-80 cm loaves.
Also, these use a hybrid rising technique using a levain and some yeast. Yeah, yeah, yeah, I can hear the sourdough purists out there screaming, but I prefer the results of the hybrid technique over a pure levain-risen dough. I’ve baked several permutations and I have to be honest: While I love the flavor profile of a pure levain-risen dough, it’s far too extensible, and backing off the hydration creates too tight of a crumb. The small amount of commercial yeast used here helps open the crumb. But that said, you still can choose to not use any commercial yeast. The process will take longer and the crumb may not be as open.
This can be up to a two-day process, depending on how long you want to do the bulk fermentation. But unlike a poolish baguette where you make the poolish the day before then mix, shape, and bake the final dough the next day, with this you’ll build the levain and mix the final dough on the same day, then either bake that day or cold ferment overnight. Let’s get to the formula:
|Preferment Flour % of Total||25%|
|Total Yield||4 X 340g loaves|
|Optimal Dough Temp||76°F|
Levain. Build a levain to yield the amount you’ll need for the bake. With these baguettes, the flour of the levain represents 25% of the total flour needed in the recipe.
Initial Mix/Autolyse. Reserve 50-75g of the water. In the remaining water, break up the levain, then add the flour and combine well, being careful not to develop the gluten much. Autolyse for 20-30 minutes.
Final Mix. Sprinkle the yeast over dough. Dissolve the salt into the reserved water, then mix yeast, salt water, and dough until well-incorporated. The dough should be shaggy.
Folding. Gently fold 3 times in the first hour at 20-minute intervals. By the third fold, the dough should be smooth and supple, with bubbles forming.
Bulk Fermentation. 1-2 hours depending on room temp. Or you could pop the dough into the fridge for a long, cold nap. In either case, take the dough out to about 75-80% doubled. You don’t want to take it too far.
Divide and Shape. Pour dough out onto a floured surface and gently tug it into a rectangle of even thickness. Scale out 4 X 340g pieces. Letterfold each piece, making sure to stretch the sides out when folding, then roll each piece out into a jellyroll shape, and seal the seam. Place seam-side-up on a well-floured couche and let relax for at least 20 minutes (maybe more depending on how tightly you rolled the logs). After resting, shape the logs into baguettes.
Final Fermentation. 1-1½ hour. This could be shorter in warm weather.
Bake. Transfer loaves to a loading board or baguette pan. Score, then bake at 500°F for 8-10 minutes with steam (baguette should just start getting color). Remove steaming container, then bake at 425°F for 12-15 minutes on convection if you have a convection setting, otherwise bake at 435°F for 12-15 minutes. Bake longer to a deep russet color, but beware that because of the acid in the dough, you don’t want to take these out too far as the crumb will dry if baked too long.